Prep: 15m Cook: 35m Total: 50m
Ingredients
- ½ lb ground nitrate-free Italian sausage
- ½ Tbsp avocado oil
- ½ (10-oz) pkg baby spinach
- 6 large eggs, lightly beaten
- ¼ tsp garlic salt
- ¼ tsp pepper
- 2 cups cubed watermelon
- 1 (4.4-oz) pkg blueberries
- 1 Tbsp fresh lime juice
- 1 Tbsp raw honey
Instructions
Preheat oven to 400°F. Cook sausage in hot oil in a large skillet over medium heat 5 minutes or until browned and crumbly, stirring often. Add spinach; cook 2 minutes or until wilted. Remove from heat. Whisk together eggs, garlic salt, and pepper in a large bowl. Stir in sausage mixture. Pour into a 9-inch square baking dish coated with avocado oil. Bake 20 to 25 minutes or until center is set. Cut into squares before serving.
Combine watermelon and blueberries in a bowl. Whisk together lime juice and honey; pour over fruit, and toss.
